Hearty Ale Chutney

Name: Hearty Ale Chutney
Yield: makes five to six 8-ounce jars
Ingredients: 14 ounces onions, peeled and finely sliced; 9 ounces rutabaga, peeled and chopped into 1/4-inch pieces; 7 ounces carrots, peeled and chopped into 1/4-inch pieces; 9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces; 5 ounces cauliflower, broken into tiny florets; 2 fat garlic cloves, peeled and crushed; 2/3 cup pitted dates, finely chopped; 1/2 cup plus 1 tablespoon tomato paste; 1 1/2 cups Demerara sugar; 1/4 cup dark muscovado sugar; 1 cup malt or cider vinegar; 2 heaping tablespoons English mustard powder (see p. 202); 2 heaping teaspoons ground ginger; 1 heaping teaspoon ground mace; 1 heaping teaspoon salt; 1/2 teaspoon ground black pepper; 1 pint traditional ale, bitter, or stout (not lager)

January 24, 2012

Season: October to January. Spices, onions, and a traditional malty ale give this robust, pub-style chutney plenty of character, while the natural sugars in the root vegetables help sweeten it. It is delicious served with farmhouse Cheddar, crusty bread, and a pint or two.

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